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Salad Rolls

Food Network Canada
Yields
8 servings

Recipe courtesy of Dinah Koo, Tiger Lily’s Noodle House.

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ingredients

Sauce

½
cup rice vinegar
1
Tbsp brown sugar
1
Tbsp peanut butter
1
Tbsp soy sauce
2
Tbsp spicy soy sauce
2
Tbsp Hoisin sauce
¼
tsp garlic, finely, minced
1
tsp grated fresh ginger

Rolls

5 ½
oz rice noodles
16
rounds Indonesian rice paper wrappers
8
large leaf, lettuce, leaf, or, romaine
1
lb(s) chicken, breast, poached, boned, and, julienned
cup beans, sprouts
2
small carrot, julienne cut
4
Tbsp peanuts, chopped
8
green onion, trimmed
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directions

Step 1

In a mixing bowl combine all sauce ingredients and mix well. Set aside.

Step 2

In a pot of boiling water cook rice noodles for 2 to 3 minutes and drain. Immerse noodles in cold water, drain and place in a mixing bowl. Add 1/3 of the sauce and toss well. Set aside.

Step 3

In a large bowl of warm water soak 2 rounds of rice-paper wrapper for 1 to 2 minutes or until softened. Remove and place one on top of the other on working surface. As you are filling the wrappers, soak another 2 wrappers for the next roll. Fold the top edge of the wrappers down about 1 inch. Place a lettuce leaf on one end with the top ruffle extending over the folded edge of the wrapper. Put 1 green onion on top of the lettuce so it extends above the lettuce. Place 1/8 of the noodles, chicken, carrots and peanuts on top. Tuck edges around noodles to enclose. Roll the wrapper across the filling, fold the bottom up, and continue rolling across until completely wrapped. Repeat with remaining ingredients. Serve with the rest of the sauce.

Rate Recipe

My rating for Salad Rolls
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